Integrative and Functional Nutrition: How to Use Food as Medicine

Learn more about this breakout session and register below!

Presenter: Kelly Springer, Registered Dietician (RD), Certified Dietician Nutritionist (CDN), Founder of Kelly’s Choice Nutritional Company
Date: April 28, 2020
Time: 11 a.m. - 12 p.m.
Location: Excelsior Room - Olympic Center, Lake Placid, NY

Earn up to 6 Continuing Education (CE) credits by attending this session!

Reserve your seat for this session here!

 Session Description:

Integrative and functional nutrition is all about a holistic and personalized approach to health and healing. Many in the healthcare and foodservice space have been hearing the buzz around this emerging field over the past few years and are looking for ways to integrate this approach into their dietary programs.  In this brand new session with Kelly Springer, you'll learn:

      • An overview of integrative and functional nutrition
      • How to use food to prevent and reverse specific chronic diseases
      • Discussion on: inflammation, diabetes, heart health, blood pressure, brain health, digestive health and hydration


Don't miss out on our other breakout session - "Hiring and Retaining A-Players for your Restaurant." Click here to learn more!

Kelly Springer

Kelly Springer

Registered Dietician (RD), Certified Dietician Nutritionist (CDN), Founder of Kelly’s Choice Nutritional Company

Kelly Springer is a nationally-recognized registered dietitian and certified dietician nutritionist. She founded Kelly’s Choice Nutritional Company in 2012 with the goal of promoting the message of “real food.” Together, Kelly and her team of dietitians have helped transform the health of hundreds of individuals and dozens of corporations, schools, sports teams, and community organizations.

Prior to starting her private practice, Kelly worked as the division dietician at Wegmans Food Markets in Syracuse, NY, where she headed Workplace Wellness programs for employees, served as a company spokesperson in television commercials to advocate healthy nutrition in food choices, and conducted community outreach to groups throughout the region. She also gained previous experience working with Hillside Children’s Center, Auburn Memorial Hospital’s Bariatric Center, and Finger Lakes Bariatric Center.

Kelly earned her master’s degree in health education from SUNY Cortland and her bachelor’s degree in nutrition from West Virginia University.